The New Seaweed Cookbook, Second Edition + nemokamas atvežimas! | knygos.lt

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A cookbook and food guide on superfood seaweeds for health-conscious readers and those with special diets and health concerns.  
 
Loaded with minerals, sea vegetables are a nutrient-dense super food with a long history of medicinal uses. In this second edition of The New Seaweed Cookbook, chef and nutrition expert Crystal June Maderia explains the properties of varieties of seaweed commonly available and how they can be sourced throughout the world. Elegant color photographs of the different kinds of seaweed help readers identify them while foraging on the beach or in their grocery stores. Containing a rich assortment of over 100 recipes, also beautifully photographed—fermented seaweed sauerkraut, pickled bullwhip kelp, sautéed wakame, and broths infused with sea vegetables, to name a few—the book provides options for both vegans and meat-eaters that contribute to a healthful, whole foods diet.
 
With easy-to-follow instructions and easy-to-find ingredients, Maderia’s recipes will awaken taste buds with their unique flavors of sea vegetables. Rich dark greens, purples, and blacks of a variety of sea vegetables accentuate other flavors while providing concentrated nutritional value and a diverse range of minerals essential to achieving and maintaining optimal health. B-vitamin folate, magnesium, iron, calcium, riboflavin, pantothenic acid, iodine, and lignans deliver nourishment to the hormonal, lymphatic, urinary, circulatory, and nervous systems while soothing the digestive tract, dissoving fatty build-ups in the body, and protecting cells from cancer and radiation.
 
The recipes are formulated to complement healing diets—including those suggested for arthritis, autism, fibromyalgia, celiac disease, and dairy and wheat intolerances—and are free from ingredients commonly identified with sensitivities, intolerances, and allergens.
 
From the table of contents:
One: Ingredients
Two: Seaweed
Three: Seasonings and Dressings
Four: Small Dishes, Appetizers, and Salads Five: Soups
Six: Mains
Seven: Desserts
Eight: Special Preparations
Nine: Sources